Spring Water - Manitou Springs CO

Discussion in 'Homebrewing' started by BillRigsby, Dec 21, 2014.

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  1. BillRigsby

    BillRigsby Initiate (0) Sep 10, 2014 Colorado

    I am in Florissant, CO and was in Manitou Springs, CO this weekend.
    I have seen this before, but never dawned on me.........
    There are several springs throughout the city that continuously run and
    all have a different taste and bubbly effect. Has any one (locally)
    used any of this water (which one?) for a brew, and what was the outcome?


    Bill


    On Tap, IPA / In Line, IPA Extra Bitter, Canadian Blonde, Grizzly Ale / In Bottles, Pilsner / Fermenting, Petes Wicked Ale Clone
     
    #1 BillRigsby, Dec 21, 2014
  2. BillRigsby

    BillRigsby Initiate (0) Sep 10, 2014 Colorado

    http://manitoumineralsprings.org/pdf_files/Mineral_Content_Chart.pdf

    Here is a link to the mineral content of the springs,
    I have never done any water analysis or chemistry
    in homebrewing, I would be curious as to any opinions?




    On Tap, IPA / In Line, IPA Extra Bitter, Canadian Blonde, Grizzly Ale / In Bottles, Pilsner / Fermenting, Petes Wicked Ale Clone
     
    #2 BillRigsby, Dec 21, 2014
  3. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    How do those taste? They are definitely mineral springs. The levels are out of what are considered good for brewing in several areas for several of the springs. I would not use any of those.

    Through out Iron Springs due to the high iron.
    Calcium, Magnesium, Sodium, and Bicarbonates are all way too high. Chloride is marginal for most, Sulfate is OK.

    Some pretty bad brewing water at first glance. Just because it comes out of the ground it is not necessarily good.

    Ranges for the ions can be found in Palmer.
    http://www.howtobrew.com/section3/chapter15-1.html
     
    #3 hopfenunmaltz, Dec 21, 2014
  4. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Way too much sodium in that water for homebrewing, unless you are making a Gose maybe :slight_smile:
     
    #4 koopa, Dec 21, 2014
  5. BillRigsby

    BillRigsby Initiate (0) Sep 10, 2014 Colorado

    Upon further research I found the Brewers Buddy Brewing Water Chemistry Calculator,
    none of the chemistrys were acceptable, unless diluted with distilled water.
    Was a thought, I have heard in the past that the water from Burton on Trent
    gave the old English ales some of their special tastes.



    On Tap, IPA / In Line, IPA Extra Bitter, Canadian Blonde, Grizzly Ale / In Bottles, Pilsner / Fermenting, Petes Wicked Ale Clone
     
    #5 BillRigsby, Dec 22, 2014
  6. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Burton water depends on the well. It is not like the water from those springs.

    Edit - look up Burton water on the net.
     
    #6 hopfenunmaltz, Dec 22, 2014
  7. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Goes to show, spring water isn't what you normally want for brewing.
     
    #7 FATC1TY, Dec 22, 2014
  8. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Some spring water is very low TDS, mineral spring water can be off the charts. It depends on the geology that the water flows through to the spring.

    Where I lived in Germany there were many springs. The bakers spring had some high Na and CL, along with high Strontium levels. The locals would drink it as it was natural. There was a warning limiting to 1 liter/day. It tasted very salty.
     
    #8 hopfenunmaltz, Dec 22, 2014
  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Bill, I ran some quick Residual Alkalinity calculations. Those waters look to be >1000 RA, unsuitable for brewing.
     
    #9 hopfenunmaltz, Dec 22, 2014
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